Recipe information
Yield
4 to 6 Servings
Ingredients
2
tablespoons (1/4 stick) butter
1
cup chopped onion
3
tablespoons all purpose flour
2
8-ounce bottles clam juice
1
1/2 cups canned low-salt chicken broth
1
/2 cup half and half
2
medium avocados, peeled, pitted, diced
4
tablespoons chopped fresh cilantro
1
tablespoon minced seeded jalapeño chili
1
tablespoon fresh lime juice
1
/2 pound crabmeat, flaked, picked over
Need to make a substitution?
Preparation
Step 1
Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.